Healthy Zucchini Muffins

These healthy zucchini muffins are made with whole wheat flour, maple syrup, and coconut oil – and they’re delicious!

Am I too late for zucchini season? I hope not because you are going to want to try these healthy zucchini muffins! I almost hate to call them “healthy” because they taste so good. But since they are made with whole wheat flour, sweetened only with maple syrup, and use coconut oil in place of butter or canola oil I think they deserve to be called just a little bit healthy. Plus they are chock full of shredded zucchini! 🙂 You are going to love them. They are amazing when eaten warm out of the oven, but they are also good at room temperature and freeze beautifully. If you have any zucchini left I hope you try these – you’ll be glad you did!

Healthy Zucchini Muffins

These healthy zucchini muffins are made with whole wheat flour, maple syrup, and coconut oil - and they're delicious!

Ingredients:

1 2/3 cups white whole wheat flour (or all-purpose flour)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg

1/2 cup maple syrup

1/2 cup milk

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 1/2 cups grated fresh zucchini

1/3 cups old-fashioned oats, plus extra for sprinkling

Directions:

Heat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

In a separate small mixing bowl, whisk together the egg, maple syrup, milk, coconut oil and vanilla extract until well mixed. Pour this mixture into the dry ingredients, and stir with a spoon until just combined. (Do not overmix.) Gently stir in the zucchini and oats until just combined.

Divide the batter evenly between 12 baking cups. Sprinkle extra oats on top of each. Bake for 18-20 minutes, or until a toothpick inserted in a center muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.